Zucchini Pistache Pesto Pasta
Method:
Bring a large pot of salted water to a boil and cook the mafaldine or other pasta according to the instructions on the package. Heat 1 tablespoon of olive oil in a large frying pan (big enough to hold the pasta later) and fry the zucchini slices until golden brown. Roughly crush the pistachios in a large mortar and set them aside. Add the garlic to the mortar with a pinch of salt and grind it into a smooth garlic paste. Pound the mint, basil, and parsley into the garlic paste. If your mortar is big enough, add the pistachios and 2 tablespoons of olive oil and continue to grind and mash everything into a paste.
Ingredients:
- fresh basil 8 (stalks)
- garlic 1 (cloves)
- zucchini 2 (pieces)
- fresh parsley 8 (stalks)
- lemon 1 (pieces)
- pasta 200 (g)
- olive oil 0.25 (cups)
- salt 1 (tsp)
- pistachios 1 (cups)
- parmesan cheese 4 (tbsp)
- fresh mint 8 (stalks)
